Marshmallow Puffs Recipe

Get ready for a delightful explosion of flavor with these Marshmallow Puffs! This vintage recipe, adapted from a 1983 Pillsbury cookbook, creates a magical treat: fluffy yeast dough pockets filled with gooey melted marshmallows and coated in a generous cinnamon-sugar topping. The marshmallows melt into a warm, hollow center during baking, leaving behind a delightful cinnamon-sugar coating. A slight upgrade to the original recipe suggests using more of the amazing cinnamon-sugar mixture for an even more decadent experience. Be warned: the filling might spill a little during baking – we recommend placing a baking sheet underneath to catch any delicious drips! Prepare for a fun and rewarding baking experience – perfect for sharing (or not!).

Prep Time 30 mins

Cook Time 50 mins

Calories 171.9 kcal

Protein 6g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Marshmallow Puffs

Unbleached All Purpose Flour
1/4 cup granulated sugar + 1/2 cup granulated sugar + extra for topping
1/2 teaspoon salt
Active Dry Yeast
1 cup warm milk (105-115°F)
1/4 cup warm water (105-115°F)
Margarine
1 large egg
2 teaspoons ground cinnamon
24 large marshmallows

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How to Make Marshmallow Puffs

In a large bowl, combine 3 cups flour, 1/4 cup sugar, 1/2 teaspoon salt, and 2 1/4 teaspoons yeast. Mix well.
In a small saucepan, combine 1 cup warm milk, 1/4 cup warm water, and 6 tablespoons melted margarine or butter. Heat until very warm (105-115°F).
Add the warm liquid and 1 large egg to the flour mixture.
Mix on low speed until moistened and well blended.
Gradually stir in an additional 2 to 2 1/4 cups flour until the dough pulls away from the sides of the bowl.
On a lightly floured surface, knead in the remaining flour (about 1/2 to 3/4 cup) until the dough is smooth and elastic (about 5 minutes).
Place the dough in a large, well-greased bowl, cover loosely with plastic wrap and a clean kitchen towel.
Let rise in a warm place until doubled in size (about 45-60 minutes).
Generously grease 24 muffin cups.
Punch down the dough several times to remove air bubbles.
Divide the dough in half.
Roll each half into a 12-inch by 9-inch rectangle.
Cut each rectangle into twelve 3-inch squares.
In a small bowl, combine 1/2 cup sugar and 2 teaspoons cinnamon. Mix well.
Dip each marshmallow into melted margarine or butter, then roll in the cinnamon-sugar mixture.
Place one marshmallow in the center of each dough square.
Bring the corners of the dough square up and around the marshmallow, sealing completely.
Place the puffs, seam-side down, in the prepared muffin cups.
Cover and let rise in a warm place until doubled (about 30 minutes).
Preheat oven to 375°F (190°C).
Bake for 20-25 minutes, or until golden brown.
Remove from muffin cups immediately.
Brush the tops with melted butter and dip in extra sugar.
Serve warm or cold. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

41g

Fat

Carbs

Recipe Categories (Choose a category and find related recipes!)

Appetizers & Snacks Sweets & Sides Desserts The Americas American Vegetarian Game Day Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Preparation Occasion Healthy Breads Holiday Event Muffins Dietary Low Cholesterol Comfort Food Healthy 2 Yeast Quick Breads Low In Something Brunch Taste Mood Number Of Servings

Frequently Asked Questions

How long does it take to make Marshmallow Puffs?

Marshmallow Puffs takes about 80 minutes from start to finish — roughly 30 minutes to prepare and 50 minutes to cook.

How many calories are in Marshmallow Puffs?

Marshmallow Puffs has approximately 171.9 calories per serving, with about 6 g protein, 9 g carbohydrates and 7 g fat.

What ingredients do I need for Marshmallow Puffs?

The key ingredients for Marshmallow Puffs are Unbleached All Purpose Flour, Sugar, Salt, Active Dry Yeast, Milk, Water. See the full list with measurements above.